Gastronomixs

Halibut confit in lobster oil with paella, carrot, and cardamom-leaf beurre blanc

A good sauce can elevate a dish to a whole new level. The cardamom-leaf beurre blanc is bold enough to hold its own against the lobster oil and aromatic paella without overpowering the mild flavour of the halibut. The addition of a little veal jus adds an intriguing touch.

Halibut confit in lobster oil with paella, carrot, and cardamom-leaf beurre blanc

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Ingredients

1

kg

halibut, skin removed

As needed:

 

lobster oil

 

 

salt and pepper

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400

g

rice with a round grain, such as Bomba rice

2

cloves

garlic, finely chopped

2

 

shallots, finely chopped

1

tbsp

smoked paprika

 

 

salt

400

ml

white wine

8

strands

saffron

1

l

chicken stock

300

g

savoury tomato chutney

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5

 

carrot

1

l

orange juice

200

ml

veal jus

2

sprigs

lemon thyme

4

tbsp

honey

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100

g

orange juice

600

g

white wine

2

 

shallots, sliced into 5mm rings

50

g

white wine vinegar

2

trays

Cardamom leaves

5

 

white peppercorns

750

g

butter, cold

 

 

salt

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250

g

chicken skin

250

g

chicken stock

125

g

tapioca flour

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1

tray

sea fennel

As needed:

 

lobster oil

As needed:

 

salt flakes

Preparation method: confit halibut in lobster oil
  • Cut the halibut into strips of about 100g and season with salt and pepper.
  • Place the halibut strips in a vacuum sealing bag with the lobster oil and pull vacuum.
Preparation method: paella
  • Heat the oil in a pan and gently fry the shallot and garlic.
  • Add the rice, saffron, and smoked paprika and season with salt.
  • Add the white wine and cook until almost all the liquid has evaporated.
  • Add the tomato chutney and enough stock to just about cover the rice.
  • Gently simmer until cooked, regularly adding a little more stock. The rice should have a creamy texture.
Preparation method: confit grilled carrot 
  • Peel the carrot so that it is neatly round or remove the outer layer with a cutter.
  • Heat the orange juice together with the veal jus, lemon thyme, and honey and allow to boil briefly.
  • Add the carrot and cook until tender. Set aside to cool in the liquid or process immediately.
Preparation method: cardamom leaves and orange beurre blanc
  • Bring the orange juice, white wine, shallots, white wine vinegar, Cardamom Leaves, and peppercorns to the boil and reduce to a third of the volume.
  • Pass through a fine conical sieve.
  • Cut the butter into small cubes.
  • Mount the strained gastrique with the blocks of cold butter.
  • Season to taste with salt.
Preparation method: wafers of chicken skin
  • Soften the chicken skin by poaching it gently in the chicken stock for approximately 15 minutes. Be sure to minimise the evaporation of the chicken stock.
  • Measure out the tapioca flour and combine in a thermoblender with the chicken skin and stock.
  • Run the blender for approximately 10 minutes at 90°C until you have a firm dough.
  • Transfer the dough to a piping bag with a smooth nozzle of about 5mm in diameter.
  • Pipe thin strips of approximately 10mm onto a silicone baking mat, and cover with a second mat.
  • Next, roll with a rolling stick to form thin strips.
  • Bake for 7-8 minutes in a 180°C oven.
  • Store in an airtight container with silicone granules.
Finishing & presentation
  • Cook the halibut in a sous-vide system at 60°C for approximately 20 minutes.
  • Grill the carrots on a hot grill.
  • Remove the halibut from the vacuum bag and drain on kitchen paper. Season with a little Maldon salt.
  • Heat the paella and place two quenelles of it onto a plate.
  • Arrange the carrot next to the paella quenelle.
  • Braise the sea fennel in a little chicken stock and butter.
  • Arrange against the paella.
  • Foam the beurre blanc with a hand-held blender.
  • Spoon over the halibut.
  • Finish with the chicken-skin wafers and lobster oil.

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